NUTRITION

SERVINGS

INGREDIENTS

9 oz Extra firm tofu

0.5 cup Canned chickpeas

0.13 cup Cooked quinoa

1 cup Broccoli florets

4 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.13 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Press the extra firm tofu between paper towels with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a large mixing bowl, combine the tofu cubes and drained chickpeas with the olive oil, garlic powder, onion powder, sea salt, and black pepper, tossing until evenly coated.

• 4

  Spread the tofu and chickpeas in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until they are golden and crispy.

• 5

  While the tofu roasts, place the broccoli florets in a steamer basket over boiling water and steam for 5 to 7 minutes until they reach a vibrant green and tender-crisp texture.

• 6

  Assemble the Buddha bowl by placing the cooked quinoa in the base of a wide bowl and topping it with the roasted tofu, crispy chickpeas, and steamed broccoli.

• 7

  Generously dust the entire bowl with nutritional yeast and hemp seeds to add a savory, nutty depth and a significant protein boost.

• 8

  Finish the dish with a fresh squeeze of lemon juice over the top to brighten the flavors before serving immediately.